Mary Berry No-Churn Ice Cream
Mary Berry’s no-churn ice cream is made by folding sweetened condensed milk into lightly whipped cream and freezing it until set. The whipped cream adds air, the condensed milk prevents iciness, and together they create a perfectly creamy texture without churning.
- Prep Time: 10
- Freezing Time: 360
- Total Time: 6 hours 10 minutes
- Yield: 8 1x
- Category: Dessert
- Method: No-churn freezing
- Cuisine: British
Ingredients
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600ml double cream (heavy cream)
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397g sweetened condensed milk
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2 tsp vanilla extract
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Optional: chocolate chips, chopped nuts, berries, caramel sauce, crushed cookies, cocoa powder
Instructions
Pour double cream into a large bowl and whip until soft peaks form—light, airy, and smooth.
Gently fold in the condensed milk with a spatula. This keeps the mixture creamy and prevents ice crystals.
Add vanilla extract for flavor. Mix-ins like berries, chocolate, or nuts can go in now.
Pour the mixture into a freezer-safe container, smoothing the top with a spatula.
Freeze for 6 hours or overnight until fully set and scoopable.
Scoop straight from the freezer—this ice cream stays creamy, not rock hard.
Find it online: https://maryberrycooks.co.uk/mary-berry-no-churn-ice-cream/